Wednesday, 11 December 2013

Pumpkin, Feta, Pine Nut and Rocket Salad


A couple of nights ago I decided to cook some pork on the BBQ and I needed the perfect side dish to serve with it. I found this salad on Tripod Farmers.
It was so delicious and simple I thought I'd share it with you.

Ingredients

  • 2 cups pumpkin, diced
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 1 garlic clove, crushed
  • 1 tablespoon dried sage
  • 50g pine nuts
  • 100g feta cheese, crumbled
  • Salt & pepper
  • 1 x 100g packet Wash n’ Toss Rocket Leaves

Method

  1. Combine oil, honey and crushed garlic together in a bowl. Season with the salt, pepper and sage. Add the pumpkin pieces and toss through.
  2. Transfer to a baking dish and bake at 200°C for 30 minutes or until turning brown. Set aside to cool, leaving oil in bottom of the dish.
  3. Once cool, toss pumpkin together with remaining oil, feta, pine nuts and Wash n’ Toss Rocket Leaves and serve.
Perfect for Summer.

xToni

Tuesday, 7 May 2013

Garlic, Rosemary and Chilli Almonds


I adore eating almonds as a healthy snack between meals or just something to munch on while I'm cooking and enjoying a glass of my favourite red. Yesterday I was very excited to come across this moreish and easy recipe in Decorators Notebook.

Garlic, Rosemary and Chilli almonds


Ingredients
1 teaspoon olive oil
200g almonds
2 cloves garlic, crushed
2 large sprigs of rosemary, leaves only
1 teaspoon dried chilli flakes (or adjust to taste)
1 teaspoon coarse sea salt
Method
1) Gently heat the olive oil in a heavy-based frying pan then add the almonds. Sizzle gently for 3-4 minutes until heated through and beginning to brown a little.
2) Add all the other ingredients, apart from the sea salt. Stir well to coat the almonds and heat for 1 minute more (take care not to burn the garlic, which can become bitter).
3) Line a bowl with kitchen paper and tip in the nuts. Shake around a little to soak up any excess oil then sprinkle with sea salt.

Thursday, 18 April 2013

Melting Moments



Yesterday I made these delicious Melting Moments. My family love these biscuits so I always double the following recipe.

Ingredients:
125g  butter
3/4   cup sugar
2     eggs
1/2   cup custard powder
1 1/2 cups SR flour

Method:
  1. Sift flour & custard powder
  2. Cream butter and sugar
  3. Add beaten eggs to creamed butter and sugar and work in flour & custard powder
  4. Make a firm dough
  5. Roll into small balls and place on a cold slide
  6. Bake in moderate oven
  7. When cool join with icing sugar, butter & vanilla. 
  8. Dust with icing sugar.



They won't last long!

xToni

Wednesday, 13 March 2013

Oven Roasted Tomato Broad bean and Asparagus Salad.


This is my favourite vegetable salad of late. It takes 15 minutes to prepare and is delicious as an accompaniment with any meat, chicken or dish. It can be found in the 
Simply Heaven Cookbook, which I often use for dinner parties because the dishes are quick,easy and delicious. The only change to the recipe I make is leaving out the Philodelphia Cheese to avoid the unnecessary calories.

                 
Dressing

1/4 cup white wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon white sugar
Salt and pepper to taste

Ingredients


125g mini Roma tomatoes, halved.
250g frozen broad beans, blanched and peeled.
2 bunches asparagus blanched.
1/2 cup fresh or frozen peas, blanched.


Method

1.Whisk together the vinegar,oil,mustard,sugar and seasonings.

2.Place the tomatoes on a lined baking tray.Drizzle with 2 tablespoons of dressing and bake in a moderate oven for 15 minutes until tomatoes are slightly shrivelled. Cool.

3.Arrange the broad beans,asparagus and peas on a serving platter. Top with the tomatoes, drizzle with remaining dressing. Serve immediately. 
Original image from Simply Heaven. Philo cheese added here.

Serves 4.

Enjoy
G.x

Tuesday, 19 February 2013

Florentines


On the weekend, I decided to use up the leftover dried fruits from Christmas and make an old time favourite. Florentines are really moreish with a cuppa, quite healthy and extremely easy to make. 
I like to use the recipe from Taste .com but I often substitute ingredients depending on what I have in the cupboard.

Ingredients
1/2 cup sultanas
2 cups cornflakes
100g slivered almonds
100g chopped glace cherries
2 tbs mixed peel
2/3 cup sweetened condensed milk
250g good quality dark chocolate.

Method
Mix the dry fruits and nuts in a bowl. I used roasted unsalted cashews because thats all I had and added some cranberries and currents.


Add the cornflakes and mix through.


Pour in the condensed milk.


Mix the ingredients until the dry mix evenly.


Place spoonfuls of the mixture onto a lined tray and bake on 170 degrees for about 10 minutes or until golden brown and then allow to cool.


Meanwhile, heat the chocolate in a bowl over a pot of boiling water until melted and then dip the base of the biscuits into the chocolate and turn over to chill in the fridge.


I like to use a fork and make wiggly lines through the chocolate for a decorative affect.
Hope you enjoy them.

Giulia .x

Monday, 28 January 2013

Brown Rice Salad


Brown Rice Salad

Every Christmas holidays, I like to find a new recipe which becomes a favourite while entertaining over the festive season.  These Christmas holidays was no different. This recipe came from a friend of a friend and now I've given thisBrown Rice Salad recipe to most of my friends. Its healthy, fresh and goes deliciously with barbecues or whatever really! 

Ingredients
1 cup of brown rice
1 red capsicum diced
60 g of roasted unsalted cashews
2 tbl of roasted sunflower seeds
2 tbl of cranberries
4 shallots sliced finely
3 tbl of chopped parsley

Dressing
1/3 of a cup sunflower oil
4 tbl tamari (light,organic soy sauce)
2 bls lemon juice
1 clove crushed garlic



Method
Boil the rice for about 25 minutes.

Toast the sunflower seeds until golden and add with the cashews and cranberries


Chop the capsicum, shallots, parsley and mix through the rice.

Combine the dressing ingredients , shake and pour through the rice salad.




As you can see, the salad takes on a beautiful, golden, glossy texture. Its best served at room temperature but I've also heated the leftovers and eaten it as a meal on its own!

Enjoy xx
Giulia


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